but sous vide broccolini was very nice, lovely intense flavour without water washing everything away.

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Time and temp?

As for floatage.. I normally just throw a cup or plate on top. Sometime I clip a piece of cutlery to the bottom of the bag.

I do tend to be careful with what metals I put in the bath though... made the mistake of putting a cooling rack in the esky during a loong (50 hour) cook once.. corrosion /rust issues. Stained my Anova.. almost like electrolysis

the weights would go inside the bag, but I see your point. I found a number of posts around the net about just putting a butter knife in the bag but I'd rather something with less edges.

I had carrots in at 85°C so the broccolini went in at the same temp for 30 mins. next time I'll try a little less and try and get some bite back into the stems, but the flavour was very fragrant with just a little olive oil and salt.

the weights would go inside the bag, but I see your point. I found a number of posts around the net about just putting a butter knife in the bag but I'd rather something with less edges.

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I have read a few reports that even good quality stainless steel had imparted a flavour into the bag contents.. I have my doubts but I wouldn't risk a $40 steak on it for instance. Maybe seal the metal weight into one end of a bag separated from the food ?

I often joke that that I use old lead sinkers... apart from the involuntary twitching and the occasional bouts of blindness I haven't notice any adverse affects.

Who here has done ‘roast beef’ lunch meat. I just bought a cheap topside roast and plan on following this guide. Except for the bone marrow/tallow/onions etc in the bag. And I’ll let it cool completely before blasting it over some coals.

Anybody done something similar with pork, roast pork lunch meat, or chicken breasts? I’ve got a friend from works controller for another week and I’m trying to do as much as I can before I revert back to my old method of the slow cooker and a temp controller.

I was curious so I had a quick google about it. First link said 71 degrees as overcooking starts to take away some of the subtle flavours. That being said I think you could stick with traditional steaming and just drop a probe in the centre and wait for it to hit target.

I got told this morning that I'm doing xmas day lunch for 20+ people. So I'm going to start prep pretty soon.
But I'm also thinking I'll precook a lot of my veges sous-vide and then do a quick smashing into an oven to crisp up the edges. May even reheat a couple of cooked chooks in bags as well for convenience.

In past years I've sous vide a turkey roll, deep fried it to crisp the skin one year, oven fried seperately and served as skin 'chips' the other which was far easier.
Vegetables often have to cooked at pretty high-temp, so I'd stick with boil/steam first, and finish of with a high-heat roast.